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Baked zucchini Italian-style 2 tablespoons butter 6 small zucchini, cut into 1/4-inch slices and quartered 1/3 cup chopped red pepper 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon each: pepper, garlic powder 4 eggs 1 cup half and half 1 cup (4 ounces) shredded Provolone cheese 2 tablespoons flour 1 tablespoon Romano cheese Preheat over to 350 degrees. Melt butter in a large skillet. Saute zucchini, red pepper and seasonings until vegetables are tender-crisp, about 5 minutes; set aside. Beat eggs until foamy. Stir in cream, Provolone cheese and flour. Add vegetable mixture. Pour into well-buttered 1-1/2 quart rectangular baking dish. Sprinkle Romano cheese over top. Bake until a knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving. Serves eight.
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